Great to hear - at least you know you probably didn't end up on the low side! I have heard that with careful measurement of volume, you can mix the wort 50/50 with water and then double the measured gravity of that solution. I've never tried it myself, but it may be worth a shot if you find yourself in that position in the future.

I did a huge barleywine earlier this year that maxed out my refractometer. It really confused me until I realized that was the problem.

I have had problems carbonating high ABV beers before. Usually those beers have had a fairly long time in the secondary fermenter because they tend to benefit from a little extra bulk aging. Whenever I bottle condition these beers, I will rehydrate a packet of Nottingham dry yeast and pitch some of it (ie not the whole thing because that may be a little much). I see it as cheap insurance against a bunch of flat bottles.

I'm currently waiting for my 11.5% wee heavy to carbonate. I added half a pack of US-05 at bottling time.

After being in the bottle for three weeks there was no perceptible carbonation. After five weeks there was the barest hint. I'm hoping it will improve with additional age. But I'm definitely going to force carb the next beer I brew that is that strong.

I add it to the bottling bucket right before I put the priming sugar in, and then I make sure it is really well mixed in. I also make sure that the bottled beer is kept at a temp of at least 70F until it is carbonated.

I add it to the bottling bucket right before I put the priming sugar in, and then I make sure it is really well mixed in. I also make sure that the bottled beer is kept at a temp of at least 70F until it is carbonated.

I'm reading up on it now. Some people seem to suggest throwing a few yeast grains in each bottle

I brewed a Strong Scotch back in January via a partigyle. It ended up at 13% so I cut it with some boiled water to get it down to 11%. Yeast was obviously dead (WYEAST 1728) I used 1/2 packet of US-05 & rehydrated it with the bottling sugar once the temp got down to ~80F, then added it to the bottling bucket. To date it still does not have much carbonation. I doubt it ever will but it's okay for the style. But, man does it have legs!!!!!

My ~12% stout carbonated just fine. Secondary on Wyeast 1728 for 7 months.When I bottled, I put in a whole sachet of us-05 and some sugar (I think about 3oz). Carbonated very well with a med-low level of carbonation... even after 3 weeks. It's now about 1.5 years old and it's got the same amount of carbonation.